Published: · Modified: by Laura
Share these special holiday moments with an extra-special eggnog recipe. This Eggnog with Saffron and Rosewater tastes just like decadent Persian ice cream!
The holiday season is upon us and every moment is extra special. I always try to take a step back from the mayhemto relish in the happy noise and chaos that fills myhouse. The Professor is in 8th grade, with high school looming in the future. I hold this growing gianttightly and recall Christmas memories.
Like when he was barely 2 years old and he burst into tears of terror thinking some big fat man in a red suit was going to be in his house while he slept. He now winks and smiles at me when there istalk about Santa aroundthe younger siblings. I just want to hold on to the magic a little longer.
Our Christmas tree is filled with these magical memories. There are ornaments made during preschool daysthrough today. Lots of tiny treasures with their young faces or handprints blazed across the front.
I used to have visions of a magazine cover Christmas tree where everything matched. But after collecting these lovelies for the past 13 years, I love my bohemian collectionof mismatched madness.
During the holidays,around the world we collectively cherish our loved ones, help those in need and pass ontraditions and customs to the next generation. I am not a Christian, but I adorethe spirit of the holidays this time of year.
Weaving Persian culture and flavor into Western traditions is one of my passions. I want to showmy children to not only remember where their familycame from, but to also love and respect where they are now. In a way, this eggnog recipe is a prime example of what I believe in.
Eggnog is a traditionally Western concoction, believed to have originated in England. I added a bit of Persian twistwith my eggnog. Well, my inspiration came from my husband who suggested this! ThisEggnog with Saffron and Rosewater tastes just like melted Persian ice cream.
Two cultures merged into one. It’s a beautiful thing.
- Saffron Chicken
- Basmati Rice with Cabbage (Kalam Polo)
- Persian Ice Cream with Saffron and Rosewater (Bastani)
- Fesenjoon | Persian Pomegranate and Walnut Stew (khoresh fesenjan خورش فسنجون)
If you are enjoying my recipes, please sign up for mynewsletterand get my free 28-day meal plan! You can also follow me onInstagramorFacebook.
Yield: serves 6
Eggnog with Saffron and Rosewater
Share these special holiday moments with this eggnog with saffron and rosewater and tastes just like decadent Persian ice cream!
Prep Time10 minutes
Total Time10 minutes
Ingredients
- ¼ teaspoon crushed saffron
- 1 TBS hot water
- 4 pasteurized eggs
- ½ cup granulated sugar
- 1 ½ cup heavy cream
- ½ cup whole milk
- ⅔ cup brandy
- 2 teaspoon rose water
- 3 TBS finely chopped pistachios
- 1 teaspoon crushed dried rose petals
Instructions
- In a small bowl, combine saffron and hot water and let steep 10 minutes until use.
- Separate eggs yolks and egg whites.
- Using an electric mixer or stand mixer, beat egg yolks and sugar until pale yellow and thick.
- Stir in heavy cream, milk, brandy and rose water with the egg yolk mixture.
- Add saffron water to the cream mixture.
- In a separate bowl, whisk egg whites until soft peaks form. Stir egg whites into the cream mixture.
- Chill egg nog until ready to serve.
- Garnish glasses of egg nog with chopped pistachios and crushed rose petals.
Nutrition Information:
Yield:
6Serving Size:
1 cup
Amount Per Serving:Calories: 397Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 193mgSodium: 92mgCarbohydrates: 21gFiber: 0gSugar: 20gProtein: 7g
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Annie @ Annie's Noms
7 years ago
Ooooh I love this twist on traditional eggnog!! I also love your photography set up; the string of ornaments makes it so cute and festive!
Reply
fabiola@notjustbaked
7 years ago
Honestly, so so beautiful. I love the tone and colors, it feels super warming and lovely.
Reply
Dorothy at Shockingly Delicious
7 years ago
I love all of the variations on a classic!
Angie | Big Bear's Wife
7 years ago
I just picked up a bottle of Saffron today when I was out shopping! I must make this!
Reply
The Food Hunter
7 years ago
Love this time of year because of the eggnog.
Reply
Soureh Sedigh
8 years ago
You come up with the most creative ideas…Eggnog with saffron and rosewater sounds heavenly…
Reply
Carla
9 years ago
I’m very intrigued by this recipe as I never would’ve dreamt up saffron and rosewater together with eggnog. If I get my hand on some rosewater, I may try this.
Reply
John@Kitchen Riffs
9 years ago
Saffron and rosewater in eggnog? Wow! Dynamite idea — love it. Thanks.
Reply
Maureen | org*smic Chef
9 years ago
Oooh, melted Persian ice cream does sound interesting. I think it’s great you’re keeping the cultures alive. This eggnog looks so good!
Reply
Lizthechef
9 years ago
Wishing you all a beautiful holiday season – love your spirit and sentiment.
Reply
Baby June
9 years ago
What a great variation on eggnog! Such delicate flavors 🙂
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